Considered a classic side dish of the American south, succotash is a warm appetizer that originates from the Narragansett tribe and is made with the Three Sisters of Native American agriculture – corn, beans, and squash.
Bryant Terry created these Berbere-spiced cakes using millet—a crop that could play an important role tackling hunger in exploited/developing countries in sub-Saharan Africa because of its high nutritional value and ability to grow with very little water.
Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself.
You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread).
